Low Sodium Turkish Shepherd's Salad

Total time15 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

4 medium ripe tomatoes, seeded and cut into ¼-inch dice
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
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2 persian cucumbers (or 1 english cucumber), cut into ¼-inch dice
1 green bell pepper, seeded and cut into ¼-inch dice
½ small red onion, finely diced
½ cup fresh flat-leaf parsley, roughly chopped
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
½ tsp sumac
½ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, or to taste
2 tbsp fresh mint leaves, roughly chopped (optional)

Instructions

1
Combine the diced tomatoes, cucumber, green bell pepper, red onion, and parsley in a large mixing bowl.
2
Drizzle the olive oil and lemon juice over the vegetables, then sprinkle with the sumac, salt, and black pepper.

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